“You do not have to be an expert to tell the difference”- The words of a Chef
03 Sausages
A high quality
artisan product,
with an exquisite flavour
Coming from Iberico pigs raised free-range in the oak forests of south-west Spain, and fed on bellotas, grass and aromatic plants. It is the full pork loin, whole, with no covering layer of fat, a whole shoulder loin strip, encased in natural and/or Fibran casings.
This feed, rich in proteins, glycides and fats, in combination with plenty of exercise for the pig, achieves the perfect proportion of meat and fat necessary to produce the characteristic marbling, which distinguishes the organoleptic quality of the meat.
Meat seasoned only with salt, garlic and paprika, in natural casings. Traditional curing in our natural drying rooms around 80 days.
The infiltration of intramuscular fat makes the product smooth and juicy, when cut it presents tomes from orange to mahogany, with its characteristic marbling.
Iberian Pork Presa, Salt, Spices, Sugar, Olive Oil, Antioxidant (E-301) and Preservers (E-252 and E-250).
|
Energy value |
459 Kcal (1901 Kj) |
|
Fats |
39,2 g |
| Saturated fatty acids | 18 g |
| Carbohydrates | 1,9 g |
| Sugars | 1,5 g |
|
Proteins |
24,6 g |
| Salt | 4,8 g |
| Piece |
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)
Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95
